Research
641 papers, trials, theses and preprints that study matcha, gathered from PubMed, OpenAlex and Europe PMC, tagged by study type and topic, and linked back to every source. We keep abstracts and citations; the full text stays with its publisher.
Tip: use "quotes" for an exact phrase, OR between alternatives, and a minus to leave a word out, for example fluoride OR pesticide. Related words are matched too, so “EGCG” also finds “epigallocatechin.”
12 studies match for “dark tea”
Dünya genelinde tüketiciler arasında en çok popüler olarak tüketilen gıda ürünlerinden biri çikolatadır ve tüketicilerin çikolatadan beklentileri giderek artmaktadır. Bu çalışmanın amacı, antioksidan aktivitesini arttırmak için maça yeşil…
Other / not statedAntioxidants and polyphenolsFood products and applicationsCited 4×… have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and disagreeable taste. However, milk is considered an ideal platform for the delivery of active …
ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 45×Tea quality evaluation is increasingly moving from subjective sensory assessment and destructive laboratory analysis toward rapid, non-destructive, and data-driven approaches. This review summarizes recent advances in multimodal sensing …
ReviewProcessing, milling and qualityAuthenticity and analytical methodsMetabolism and weightCited 6×… akan diidentifikasi lebih jauh mengenai senyawa aktif yang terkandung dalam dark chocolate yang didiversifikasi dengan penambahan bahan baku yang mengandung banyak nilai manfaat seperti senyawa aktif catechin dari green tea matcha …
Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryMatcha tea (Camellia sinensis) contains high levels of catechins but has a near-neutral pH (6.2-6.3), which limits the stability of its bioactive compounds. Blending matcha with acidic berries may enhance phenolic stabilization, …
In vitro / cell studyAntioxidants and polyphenolsInflammation and immunityProcessing, milling and qualityCited 1×… var assamica is primarily cultivated. Both varieties have different flavors of teas due to genetic differences and cultivation techniques. In tea cultivation, shading is one of the important practices to increase the quality of matcha. …
Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×Milk teas and fruit teas are popular as a refreshment, but their percent antioxidant properties need to be determined. In this study, the antioxidant activities of selected commercialized milk teas (Matcha, Okinawa, and Winter Melon) and …
Sensory / consumerAntioxidants and polyphenolsFood products and applicationsAuthenticity and analytical methods… sebagai endorfin untuk menimbulkan rasa bahagia, dan flavonoid dari green tea matcha yang berfungsi sebagai antioksidan, sehingga menciptakan produk cokelat fungsional yang dapat meningkatkan kesehatan. Selain itu, isoflavon dari …
Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory… In the article, the authors consider the possibility of using matcha green tea in the technology of flour confectionery products on the example of cupcakes. Matcha green tea contains a large amount of tannins, caffeine, amino acids …
Food science / processingL-theanine and caffeineProcessing, milling and qualityAroma, flavor and sensory… butter, and white oats), Formula 2 (fresh cow milk, date honey, avocado, dark chocolate, and whey protein), Formula 3 (fresh cow milk, date honey, ginger, banana, dark chocolate, peanut butter, and whey protein), and Formula 4 …
Sensory / consumerAroma, flavor and sensoryProcessing, milling and qualityFood products and applications… bachelor's thesis contributes to a more comprehensive understanding of matcha tea, its importance in the food industry, describing individual quality characteristics and methods of their determination. The experimental part deals with …
Sensory / consumerProcessing, milling and qualityAuthenticity and analytical methodsEvery record comes from three open scholarly indexes — PubMed, OpenAlex and Europe PMC — searched for the word “matcha.” Records are merged by DOI and PubMed ID so each study appears once. A paper is kept only if matcha appears in its title, abstract, author keywords or subject terms and the text is about tea or food, which filters out the surname Matcha, software called Matcha, and the Scandinavian verb “matcha” (to match).
Study type and topic tags are assigned automatically from each paper's own title, abstract and subject terms using fixed keyword rules — no guesses, and papers without an abstract are marked as unclassified. Automatic tagging is imperfect, so treat tags as a way to narrow a search, not as a verdict on a paper's quality. A study being listed here is not an endorsement of its findings.
Coverage: this is every indexed paper that names matcha, not every study of green tea or its compounds (those are far more numerous). Papers that mention matcha only in passing are hidden by default. Work that never uses the word “matcha,” and publications outside these indexes, are not included. The library was last rebuilt October 20, 2026.
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